ATCP 55.07(10)(e)(e) If the department orders a meat establishment operator to trim any carcass to remove adulterated meat, the operator shall complete the trimming before placing the carcass in a cooler. ATCP 55.07(10)(f)(f) A meat establishment operator shall clean and sanitize facilities, equipment, and utensils that have come in contact with any condemned animal or meat before using the facilities, equipment, or utensils in any other slaughter or processing operations. ATCP 55.07(11)(a)(a) Persons slaughtering food animals shall use humane methods. Humane methods include any of the following: ATCP 55.07(11)(a)5.5. Established religious dietary law procedures, such as rabbinical (kosher) procedures. ATCP 55.07(11)(b)(b) Persons receiving, transporting, or holding food animals for slaughter shall do so in a humane manner. ATCP 55.07(11)(c)(c) If a meat establishment receives food animals that cannot stand or walk, the meat establishment operator shall do all the following: ATCP 55.07(11)(c)1.1. Maintain separate holding pens for those animals, and protect them from physical contact with other animals. ATCP 55.07(11)(c)2.2. Maintain skids, mats, or other department-approved conveyances for moving those animals humanely. A meat establishment operator may not drag an animal that cannot stand or walk, but shall move the animal by means of an approved conveyance. ATCP 55.07(11)(d)(d) Meat establishment operators shall construct and maintain livestock pens, driveways, and ramps to prevent injury to animals. ATCP 55.07(11)(e)(e) Persons moving food animals to slaughter shall do so in a manner that minimizes animal excitement and discomfort. Persons driving food animals to slaughter shall avoid excessive use of driving implements that may cause unnecessary excitement, pain, or injury to the animals. Persons driving food animals to slaughter may not stab or prod the animals with sharp driving implements. ATCP 55.07(11)(f)(f) Food animals held at meat establishments pending slaughter shall have access to drinking water. If they are held for more than 24 hours, they shall also have access to feed. ATCP 55.07(11)(g)(g) No livestock, ratites, or captive game animals may be shackled, hoisted, stuck, or cut for slaughter, except according to rabbinical (kosher) or other established religious dietary practices, until the livestock, ratites, or captive game animals are rendered insensible to pain. ATCP 55.07 NoteNote: See s. 95.80, Stats. ATCP 55.07(11)(h)(h) If a bullet, bolt, or other slaughter projectile penetrates the brain of a slaughtered food animal, that brain may not be used for human food. ATCP 55.07(11)(i)(i) No head, head meat, or cheek meet from a food animal slaughtered by gunshot may be used for human food. This paragraph does not prohibit the use of the animal’s tongue for human food. ATCP 55.07(12)(12) Horses and horse meat. No person may slaughter or process equines at a meat establishment where other domesticated food animals are slaughtered or processed. Equine carcasses, equine meat, and equine meat food products shall be conspicuously labeled “HORSE MEAT” or “HORSE MEAT PRODUCT” in a manner approved by the department. ATCP 55.07(13)(a)(a) Except as provided in par. (b), a person who slaughters a food animal for human consumption, or who processes the meat of a food animal for human consumption, shall make a record of that slaughter or processing. The record shall include all the following: ATCP 55.07(13)(a)2.2. The number and type of animals slaughtered, and the disposition of the carcasses. ATCP 55.07(13)(b)(b) Paragraph (a) does not require a meat establishment operator to duplicate slaughter records kept by the department’s inspector. ATCP 55.07(13)(c)(c) Records required under this subsection shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the meat establishment employee making the entry. ATCP 55.07(13)(d)(d) A person required to make a record under par. (a) shall keep that record for at least 3 years, and shall make the record available to the department for inspection and copying upon request. ATCP 55.07 HistoryHistory: CR 01-042: cr. Register March 2002 No. 555, eff. 4-1-02; CR 07-116: am. (1) (a) (intro.), (2) (a) (intro.), (3) (a) (intro.) and (8), cr. (8) (e) Register November 2008 No. 635, eff. 12-1-08; CR 08-075: am. (3) (a) (intro.) Register April 2009 No. 640, eff. 5-1-09; CR 10-122: am. (1) (a) Register July 2011 No. 667, eff. 8-1-11; EmR1213: emerg. am. (1) (a) (intro.), cr. (1) (c), am. (2) (a) (intro.), cr. (2) (d), am. (3) (a) (intro.), cr. (3) (c), eff. 9-13-12; CR 12-040: am. (1) (a) (intro.), cr. (1) (c), am. (2) (a) (intro.), cr. (2) (d), am. (3) (a) (intro.), cr. (3) (c) Register May 2013 No. 689, eff. 6-1-13; CR 14-024: am. (6) (intro.), cr. (6) (d), am. (7) (f) Register May 2015 No. 713, eff. 6-1-15; CR 17-072: am. (title), (1), (2) (title), (a) (intro.), 2., (b), (c) (intro.), 1., 2., (3) (title), (a) (intro.), 2., (b), renum. (4) (a) to (4) and am., am. (5), (6) (intro.), (d), (9) (b), (e) 2., (10) (b), (d), (e), (11) (g), renum. (13) (c) to (13) (d), cr. (13) (c) Register July 2018 No. 751, eff. 8-1-18 except (4), eff. 1-1-19. ATCP 55.08(1)(1) General. A person providing a custom processing service shall do all the following: ATCP 55.08(1)(d)(d) Mark or label all the resulting meat products “NOT FOR SALE” and all the resulting poultry products “NOT INSPECTED” as provided in sub. (2). A person providing a custom processing service shall keep the service recipient’s meat and poultry products separate from all other food that the service provider holds for others or offers for sale. The person may not sell any of the service recipient’s meat products, or commingle them with any food that the person holds for others or sells. ATCP 55.08 NoteNote: For example, a person providing custom processing services may not combine saved carcass parts, such as head meat, tongues, hearts, fat, or trimmings, with meat or poultry products processed for other service recipients or purchasers. The licensing exemption under s. ATCP 55.03 (2) (d) allows for the direct sale from a service recipient to customers of up to 1,000 birds. ATCP 55.08(1)(e)(e) Return all of the resulting meat and poultry products to the service recipient. The service recipient may use them only for the service recipient’s personal consumption, which may include consumption by members of the service recipient’s household, and the service recipient’s nonpaying guests and employees. ATCP 55.08 NoteNote: An owner’s nonpaying guests may include nonpaying immediate family members.
ATCP 55.08(1)(h)(h) Create and keep complete and accurate records of all custom processing transactions that are completed upon slaughter of a food animal or receipt of meat for processing. The service provider shall keep the records for at least 3 years, and shall make the records available to the department for inspection and copying upon request. Each record shall include all of the following: ATCP 55.08(1)(h)1.1. The name and address for each individual for whom the person provides mobile custom slaughter or processing service. ATCP 55.08(1)(h)2.2. The number and type of animals slaughtered for each service recipient. ATCP 55.08(1)(h)4.4. The disposition of each carcass. The report shall indicate whether a carcass was transported to another location for processing and, if so, the location to which it was transported. ATCP 55.08(2)(a)(a) A person providing a custom processing service shall mark or label the resulting meat and poultry products with all the following information: ATCP 55.08(2)(a)1.1. The words “NOT FOR SALE” for meat products or “NOT INSPECTED” for poultry products in block letters at least 3/8” high. ATCP 55.08(2)(a)2.2. The name or commonly recognized trade name of the person providing the custom processing service. If the person performs the service at a meat establishment licensed under s. ATCP 55.03, the person may use the meat establishment number assigned under s. ATCP 55.03 (10) instead of the person’s name. If the person provides the service as a mobile custom processing service, the person may use the registration number assigned under s. ATCP 55.09 (2) (g) instead of the person’s name. ATCP 55.08 NoteNote: The following examples illustrate possible label formats under par. (a):
NOT FOR SALE NOT FOR SALE NOT INSPECTED
XYZ Market WIS 000 ABC FARMS
ATCP 55.08(2)(b)(b) A person providing a custom slaughter service shall mark the carcass of each custom slaughtered animal with the information required under par. (a). The person shall mark each side, quarter, detached organ, and other part of the carcass. The person shall mark the carcass immediately after slaughter, before the carcass leaves the slaughter site. ATCP 55.08(2)(c)(c) A person providing a custom processing service shall apply the label under par. (a) to all packages and containers of custom processed meat and poultry products when those meat or poultry products are packaged or placed in those containers. The person shall individually label sausages that have a diameter of more than 1 1/2” if those sausages are individually packaged, or if they are shipped or stored in unsealed containers. ATCP 55.08(3)(a)(a) Except as provided in par. (b), a meat establishment operator may not engage in custom slaughter or other processing operations at a meat establishment while the operator is simultaneously doing any of the following at that establishment: ATCP 55.08(3)(b)1.1. A department-inspected custom slaughter, or the custom processing of meat from a department-inspected custom slaughter. ATCP 55.08(3)(b)2.2. Simultaneous operations conducted in separate rooms or areas, if approved by the department. The department may approve simultaneous operations that are adequately separated and controlled to prevent cross-contamination or commingling of meat from the separated operations. ATCP 55.08 HistoryHistory: CR 01-042: cr. Register March 2002 No. 555, eff. 4-1-02; CR 17-072: am. (title), (1) (intro.), (d), (e) to (g), renum. (1) (h) to (1) (h) (intro.) and am., cr. (1) (h) 1. to 6., am (2) (a), (c), (3) (a) (intro.) Register July 2018 No. 751, eff. 8-1-18. ATCP 55.09(2)(a)(a) No person may receive any compensation, other than bartered services, for providing mobile custom processing services unless that person holds a current annual registration certificate from the department. No registration certificate is required if the person holds a meat establishment license under s. ATCP 55.03. ATCP 55.09(2)(c)(c) A person shall apply for a registration certificate under par. (a) on a form provided by the department. No fee is required. The application shall include all the following: ATCP 55.09(2)(c)1.1. The applicant’s correct legal name, and any trade name under which the applicant does business. ATCP 55.09(2)(c)3.3. The applicant’s social security number if the applicant is an individual. ATCP 55.09(2)(d)(d) The department shall grant or deny an application under par. (c) within 30 days after the department receives a complete application. ATCP 55.09(2)(e)(e) The department may deny, suspend, or revoke a registration certificate under par. (a) for cause, as provided in s. 93.06 (7), Stats. Cause may include a violation of this chapter. ATCP 55.09 NoteNote: The procedure for suspending or revoking a registration certificate, or for contesting the denial of a registration certificate, is set forth in ch. ATCP 1. ATCP 55.09(2)(f)(f) The department may issue a registration certificate under par. (a) subject to conditions, or may impose conditions on an existing registration certificate, as provided in s. 93.06 (8), Stats. ATCP 55.09 NoteNote: The procedure for imposing conditions on an existing registration certificate, or for contesting conditions imposed by the department, is set forth in ch. ATCP 1. ATCP 55.09(2)(g)(g) The department shall assign, to each person holding a registration certificate under par. (a), a registration number that uniquely identifies that person. ATCP 55.09(3)(a)(a) Mobile custom processing operations shall be conducted under clean and sanitary conditions. ATCP 55.09(3)(b)(b) Vehicles and facilities used in mobile custom processing operations shall be designed and constructed so that clean and sanitary conditions are maintained. ATCP 55.09(3)(c)(c) Facilities shall be available, at every mobile custom slaughter and mobile custom processing site, to clean and sanitize equipment and utensils. ATCP 55.09(4)(4) Equipment and utensils. Equipment and utensils used in mobile custom processing operations shall be of sanitary design and construction, and shall be kept clean and sanitary. Meat or poultry product contact surfaces of equipment and utensils shall be cleaned and sanitized after each use, and more frequently as necessary, to keep them clean and sanitary. ATCP 55.09(5)(5) Personnel. Personnel engaged in mobile custom processing operations shall wear clean and washable outer clothing, and shall wash and rinse their hands sufficiently during the operations to prevent contamination of carcasses and meat or poultry products.
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Department of Agriculture, Trade and Consumer Protection (ATCP)
Chs. ATCP 55-89; Food, Lodging, and Recreation Safety
administrativecode/ATCP 55.07(13)(c)
administrativecode/ATCP 55.07(13)(c)
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